There’s a farmers market by mom’s house that i pop into now and then… they have a good variety of stuff and its CHEAP! i always get baby bok choy there. it’s just one of those things that much cheaper than shoprite!
the original recipe called for sliced breasts… i used ground chicken. this one came out a bit bland for me.
Bok Choy Chicken Recipe
adapted from rasamalaysia
1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
i found this recipe on pinterest…. do i follow 21-day fix or any other of those diets or drink shakes… no i do not.. the recipe looked good and easy.. so i made it 🙂 and it turned out good! really good! served it with some garlic toast. even forgot the cilantro…
adapted from supernovamom
1 tsp olive oil
2 lbs ground chicken
1 medium onion, chopped
1 medium green (or red) bell pepper, chopped
3 cloves garlic, finely chopped
1.5 tsp ground cumin
1 tbsp chili powder
1/2 tsp sea salt or Himalayan salt
1/4 tsp cayenne pepper
2 (15 oz) cans black beans, drained, rinsed
1 (15 oz) can diced tomatoes
12 fresh cilantro sprigs, finely chopped (for garnish, optional)
Heat oil in large saucepan over medium-high heat
Add chicken, onion, bell pepper, and garlic; cook, stirring occassionally, for 5-8 mins, or until chicken is no longer pink.
Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute.
Add beans and tomatoes (w/ liquid). Bring to a boil. Reduce heat to low, gently boil, stirring occasionally, for 15-20 minutes, or until thickened.
Serve warm, sprinkled with cilatro.
sometimes you want a meatball, but a different kind of meatball — these fit the bill, although i’m not sure i would make them again 🙂 served them up with couscous and a black bean – corn salad
Baked Chili Chicken Meatballs
adapted from feedmephoebe
For the meatballs:
1 pound ground chicken meat
2 shallots, minced
2 garlic cloves, minced
1/2 cup cilantro, minced
3/4 cups fresh white breadcrumbs
1 tablespoon ketchup
1/2 teaspoon chili powder
1 teaspoon salt
For the sauce:
1 small yellow onion, diced
4 garlic cloves, minced
1 jalapeno, minced
One 28-ounce can crushed tomatoes (or tomato puree)
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup cilantro leaves, divided
1 cup shredded jack or mild cheddar cheese
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients for the meatballs. Form into small 1 1/2 inch balls (you should get 2o or so), and arrange them about 1 inch apart on a parchment-lined baking sheet.Bake in the oven until golden brown, 20-25 minutes. Set aside.
In the meantime, make the sauce. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over a medium-low flame. Saute the onions, garlic, and jalapenos, stirring occasionally, until soft and translucent, about 5 minutes. Add the tomatoes, salt, and chili powder. Stir to combine, and simmer uncovered over medium heat until the sauce has thickened, and the flavors have come together, about 10 minutes.
Roughly chop half of the cilantro. Gently add the meatballs and the cilantro to the pot and fold into the sauce. Transfer the meatballs to a casserole dish (or bake directly in the Dutch oven/pot you were using). Sprinkle with the cheese and bake in the oven for 5 minutes, until the cheese is bubbly. Garnish with the remaining cilantro and serve immediately.
Hope everyone had a great Mother’s Day!
sloppy joes are always a good quick meal. There’s also a lot of variations on them! This was one was just ok.
Indian-Style Sloppy Joes
adapted from rachael ray magazine
2 tablespoons EVOO or vegetable oil
1 1/2pounds ground turkey or ground chicken
1 onion, finely chopped
1 piece (1 inch) fresh ginger, grated
4 cloves garlic, finely chopped
Salt and pepper
1 1/2teaspoons ground turmeric
1 1/2teaspoons ground cumin
1 1/2teaspoons ground coriander
1 1/2teaspoons chili powder
1 can (8 oz.) tomato sauce
1 tablespoon honey
6 soft burger rolls, split
Cilantro leaves for topping
In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the meat and cook to brown well, 7 to 8 minutes. Add the onion, ginger and garlic; season with salt and pepper. Stir in the turmeric, cumin, coriander and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomato sauce and honey, lower the heat and simmer until ready to serve.
Layer the roll bottoms with the sloppy joe meat, cilantro, and roll tops.
I ripped this recipe out of weight watcher magazine. They had it under the 15 minute dinner section. It came out pretty good and quick. I served with tjs garlic naan. Yum!
adapted from weight watchers magazine
2 tsp oil
1lb ground chicken
1/2 onion, minced
4 cups baby spinach
1/4 cup raisins
4 tsp toasted pine nuts
Heat oil in skillet.
Add ground chicken, onion, and cumin. Cook until chicken cooked through
Add spinach, raisins and pine nuts.
Cook until heated through
Serve with naan
I decided to try a different sloppy joe recipe than I usually make. It was good. Had a good kick to it! A nice change from the usual!
adapted from pioneer woman
2 Tablespoons Butter
2 pounds Ground Chicken
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste
Salt To Taste
Freshly Ground Black Pepper, To Taste
Add butter to a large skillet or dutch oven over medium high heat. Add ground chicken and cook until done.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco. Taste and adjust seasonings as needed.
Spoon meat mixture over the rolls.
These came together quick and tasted great yum! The dipping sauce is a must! I served these with tj’s confetti rice.
Asian chicken Meatballs With Lime Sesame Dipping Sauce
adapted from skinnytaste
1/4 cup panko crumbs
1-1/4 lbs ground chicken
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground chicken, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce.
i originally had planned on making my chicken meatballs with the ground chicken i defrosted and then at the last minute changed my mind! this recipe was just ok — it was kind of bland — missing something — maybe raisins, maybe pine nuts… something anything!
Chicken and goat cheese strudel
adapted from loves to eat
1 lbs extra lean ground chicken breast
2 tsp dried Italian seasonings
1 tsp onion powder
1 bag baby spinach
4 ounces goat cheese crumbled
2 sheets puff pastry
Evoo cooking spray
2 cloves garlic, minced
Sea salt and fresh ground pepper
Brown chicken over medium heat until cooked through. Add garlic and seasonings. Cook about another 1-3 minutes. Set aside.
Add spinach to skillet and cook covered one minute. Transfer spinach to fine mesh strainer in sink or over bowl and let cool two minutes. Make sure all the juices/water is strained out of spinach. Mix spinach and goat cheese with chicken.
Preheat over to 350 degrees.
Spoon 1/2 chicken mixture onto each puff pastry sheet leaving a 2 inch edge. Roll bottom of sheet over top of filling and continue rolling into a tube. Mist with evoo spray. Bake on a cookie sheet or baking pan for 20-25 minutes or until nicely golden brown. Let cool 3-5 minutes and then cut into 4 equal pieces. Serve immediately.
i had bought some acorn squash at the grocery store not really having a plan for them. the husband isn’t a really big fan of squash so i try to find recipes that aren’t just “squash” but have other flavors and this recipe fit the bill pretty well. i had already made the chicken meatballs for the kids, and there were extras for us!
Apple Pecan Stuffed Squash
adapted from goodlifeeats
2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider (didnt have cider used juice)
2 teaspoons olive oil
1/2 cup chopped onion
1 Gala Apple (1/2 lb. total), cored and chopped
1 Granny Smith (1/2 lb. total), cored and chopped
1/4 cup golden raisins
1/4 cup dried cranberries (used regular raisins)
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage (used dried)
1/2 teaspoon fresh thyme (used dried)
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup (used aunt jemima syrup)
2 teaspoons brown sugar
Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.
Meanwhile, heat 2 teaspoons canola or olive oil. Add onion, apples, golden raisins, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. If desired, add 8 ounces cooked and crumbled turkey sausage. Season to taste with salt. Stir in pecans.
Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
i came across the recipe for baked beans and ripped it out since it looked tasty! and i’ve never had baked beans before! they didnt disappoint! i served them with a nice salad and chicken meatballs
baked beans with swiss chard
adapted from foodnetwork
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 4 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard stems removed, leaves chopped
- 1 package diced prosciutto
- 1 15-ounce can diced fire roasted tomatoes
- 1 15-ounce cans black beans, drained and rinsed
- 1 15-ounce cans kidney beans, drained and rinsed
- 1 15-ounce can Cannellini beans, undrained
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
Add the chard, prosciutto and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the back and kidney beans, then add the cannellini beans and their liquid. Add the thyme and oregano and return to a simmer.
Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.